Butternut Squash Ravioli with Oregano Hazelnut Pesto

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I use Evernote to keep track of everything, especially recipes. I am constantly clipping recipes to try, recipes for inspiration, or just because the photos look good. Sometimes I make them, sometimes I go back and look at them again and again. But sometimes they get filed away to never been seen again. Like this recipe for butternut squash ravioli.

While recently looking for some recipes for my weekly meal plan, I stumbled upon this recipe I clipped ages ago from Saveur. I’m not a huge pasta fan, but I do love squash, browned butter, and a nutty, herby pesto, so this seemed perfect.

Butternut-Squash Hazelnuts

I’ve put it on my meal plan at least once, but never gotten around to making it because it always seemed too complicated at the time. Because my kitchen is so small, I tend to navigate towards recipes that are quick, but most specifically, don’t leave me with a bunch of dishes to wash. There is nothing worse than taking time to make an elaborate dish, find it falls flat in terms of flavor, and then going back to the kitchen to a mountain of dishes to clean up.


About halfway through making this, I thought for sure this was going to be one of those recipes. I was sure the raviolis were going to burst when I cooked them, or that the pesto would turn out less flavorful than I had hoped. Well, I’m happy to say I was wrong. Everything turned out amazingly delicious, and this was one of those recipes that turned out perfectly.  I made it pretty much as written (I added the zest of 1 lemon to the pesto and pureed the squash in my food processor instead of a food mill), and while it’s definitely not something you want to try on a busy weeknight, it’s worth the trouble when you’ve got the time.


Butternut Squash Ravioli with Oregano Hazelnut Pesto

Adapted from Saveur
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Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Calories 795 kcal



  • 1 bunch fresh oregano
  • 1 bunch fresh basil leaves
  • 1/2 cup grated Parmigiano Reggiano
  • 1/4 cup toasted hazelnuts
  • 2 cloves garlic
  • Zest of 1 lemon
  • 1 cup olive oil
  • Salt and fresh ground black pepper


  • 1 butternut squash
  • 4 cloves garlic unpeeled
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 1 tablespoon freshly grated nutmeg
  • 2 teaspoons minced sage plus ½ cup packed whole leaves
  • 2 teaspoons minced oregano
  • 1 cup grated Parmigiano Reggiano
  • Kosher salt and freshly ground black pepper to taste
  • 1 package egg roll wrappers
  • 1 egg lightly beaten


  • Make the pesto by putting everything but the olive oil in a food processor. Process until finely ground and drizzle in the olive oil. Season with salt and pepper and set aside.
  • Preheat oven to 450 degrees F. Cut the squash in half, remove seeds, and lay on a baking pan, along with the whole garlic cloves. Drizzle with olive oil and season with salt and pepper. Roast until tender, about 30-40 minutes.
  • Heat the butter over low heat in a small skillet. Cook until browned, foamy, and fragrant. Transfer to a mixing bowl and add the nutmeg, sage, and oregano. Allow to cool slightly and add the cheese.
  • When the squash is done cooking, allow to cool slightly. Scoop the flesh out of the skin with a spoon into the bowl of a food processor. Squeeze the garlic cloves in and puree until smooth. Transfer to a the bowl with the butter and season with salt and pepper. Mix until well combined.
  • Before making the raviolis, heat about two tablespoons of olive oil in a skillet and add the remaining sage leaves. Fry until crisp, remove with a slotted spoon and drain on paper towels. Set aside.
  • If you’re using egg roll wrappers, cut them into quarters and lay them about a dozen at a time on a baking sheet lined with parchment. Spoon about a tablespoon or so of the squash mixture into the center of the wrappers and brush the beaten egg around the edges. Lay another wrapper on top and seal the edges. Fill all the raviolis until you are out of squash and/or wrappers.
  • Bring a pot of salted water to a boil, and add the raviolis, being careful not to crowd the pot. Reduce heat to a simmer and cook for 1-2 minutes, until raviolis are tender. Remove with a slotted spoon.
  • Serve the ravioli topped with the pesto and fried sage leaves.


Storing leftovers: The pasta is best cooked when you’re ready to eat; pesto can be stored in an airtight container the fridge for up to 3 days.
Variations: Any squash can be used, and any nut or herb can be subbed for the hazelnuts and oregano. A traditional basil pesto would work fine here. 
Sourcing: I get a lot of my fresh produce from Imperfect Foods. Try here and get $20 off your first order.


Calories: 795kcalCarbohydrates: 27gProtein: 4gFat: 78gSaturated Fat: 16gTrans Fat: 1gCholesterol: 51mgSodium: 37mgPotassium: 743mgFiber: 5gSugar: 5gVitamin A: 20313IUVitamin C: 41mgCalcium: 115mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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